Traditional English Sherry Trifle

Serves 8

Ingredients

• 350 g plain sweet cake
• 100 g raspberry jam
• 500 g (net) of tinned peaches (or fruit cocktail or other tinned fruits – pear, raspberry)
• 150 ml sherry
• 650 ml full cream milk
• 6 ml vanilla extract
• 3 eggs + 3 egg yolks
• 50 g caster sugar
• 20 ml cornflour
• 400 ml double cream
• 50 g flaked almonds
• 60 g glacé cherries

Method

• Cut the cake in to pieces and spread it with the jam.
• Arrange the cake in the bottom of the serving dish.
• Pour the sherry evenly over the cake. Add a little fruit juice if necessary.
• Spread the drained tinned fruit on top of the cake.
• In a separate bowl, mix the cornflour and sugar, then beat in the eggs and egg yolks.
• Add a little of the milk to the egg mixture.
• Warm the remaining milk + the vanilla in a saucepan (but do not let it boil).
• Pour the warm milk onto the egg mixture, stir well.
• Return the mixture to the saucepan and cook it over a gentle heat until the custard thickens.
• Pour the custard over the cake.
• When the custard has cooled, decorate the trifle with whipped cream, flaked almonds and the cherries.

Equipment

• 1 x Serving bowl
• (min 20 cm wide x 8 cm deep)
• Measuring equipment
• Vegetable knife
• Chopping board or large plate
• Bowl (2 x 0.5 litre approximately)
• Tablespoon (or other mixing spoon)
• Saucepan
• Wooden spoon
• Whisk